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    You are in: Home / Cookbooks / TNT Keepers
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    156 recipes in

    TNT Keepers

    These are tried and true recipe's that i have made more than once or will be making over and over
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    Displaying up to 20 pages of results. To see all results, or register.

    This is a recipe I got from a dear friend while she was on the Atkins diet. I just fell in love with the flavor. I now make them as an appetizer for Thanksgiving every year. I never make the old mayo mixture anymore. I hope you enjoy!

    Recipe #196585

    Ahhh! Refreshing homemade Strawberry Lemonade, in bottles, in your cupboard, ready to be mixed with water and served over ice whenever the mood hits you...... first, though there's a bit of work to be done......

    Recipe #66453

    Vietnamese. From "The Little Saigon Cookbook". Great on salads, chicken, fish and spring rolls.

    Recipe #282797

    Cappuccino is an espresso coffee that is mixed (or topped) with steamed milk or cream. As good as it is, it will cost you many a deniro at a place like Starbucks OR you can purchase an espresso cappuccino maker to display on your own kitchen counter for about $600. That's a lot for a machine that specializes in gourmet flavored coffee. For the rest of us, here's an easy Cappuccino recipe for all those weekend mornings at home when you want to treat yourself to something special AND all you need is a microwave and blender. To brew 2 cups of this coffee you need:

    Recipe #286680

    Dry curries originated from the mountainous northern regions of Thailand but are popular throughout the country. This dry beef curry is usually served with a moist dish such as Ragout of Shellfish with Sweet Scented Basil, or Thai Chicken and Shrimp Soup. The curry is equally delicious made with a lean leg or shoulder of lamb.

    Recipe #275718

    I have cooked this dish for more then 25 years and the only thing I have changed about it is that I don't eat it on the day I cook it. I put it in the fridge for up to 2 days or freeze it, (leaving the leaves in), until I need it. This has two reasons, the flavors improve and as the cook I find you can enjoy it more because the smell of the spices, when cooking lessens your appetite.

    Recipe #42436

    3 Reviews |  By chia

    i got this recipe in my email, it looks like something i will make often.

    Recipe #136786

    Our own Auberge de la Fontaine Lavender Pancakes - these are made with home-grown organic lavender flowers from our garden here in SW France, where we often serve them for breakfast! They also make a very elegant dessert when served with cream and fruit - I sometimes serve them with Recipe #241775. If you cannot get hold of culinary lavender, these pancakes are just fine if served with the lavender honey, butter and/or cream and fresh fruit.

    Recipe #247657

    The restaurant Wild Ginger is one of the reasons I moved to Seattle. I have never had a thing there that isn't outstanding. This dish is very flavorful!

    Recipe #236899

    From Country Kitchen magazine, UK. This is a 'teatime treat', which in England, means that you'd have it in the late afternoon, with a cup of tea. You could also have it for a light lunch or supper. This is best eaten as soon as it's made.

    Recipe #207864

    This is Delilah Winder's mac and cheese as featured on Oprah and throw down with Bobby Flay in which she came a very close second.

    Recipe #221522

    42 Reviews |  By Merlot

    This is a great basic recipe for zucchini patties. We love them just like this but you can adjust to your taste by adding garlic, chili powder or even grated carrots. We love dipping them in sour cream too. ENJOY!

    Recipe #245944

    I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my recipe#186700 *and* recipe#244592

    Recipe #138173

    Rice flavored with garlic, ginger and Recipe #184464. Adapted from a recipe from chef Corinne Trang in an old issue of Cooking Light. Including the Vietnamese Chicken Stock rather than generic chicken stock, the recipe shows nutritional values as: 210 calories, 2.2 g fat, 4.5 g protein, 46.1 g carb, 1.5 g fiber, 6 mg chol, 1.6 mg iron, 143 mg sodium, 9 mg calcium per 3/4 cup serving.

    Recipe #184538

    15 Reviews |  By grberk

    Pretty good clone of the best Chicago-style pizza you will ever eat. Great recipe!

    Recipe #205279

    This sounds awesome. This is from the December 2007 Cuisine at Home magazine. I am going to make it for Thanksgiving tomorrow. Enjoy!

    Recipe #267274

    We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay

    Recipe #185439

    A versatile and easy to make shortbread recipe with added lavender for an elegant and sophisticated taste. Serve these with strawberries or raspberries and lavender cream - for a delectable dessert or an afternoon tea treat! I sprinkle the tops of these shortbreads with my own lavender sugar recipe: Recipe #219416. These also make a wonderful gift - pack them between greaseproof paper and place them in an attractive box or a clear cellaphane bag with a bow.

    Recipe #240616

    8 Reviews |  By Sue Lau

    Brazilian barbecue in the style of Sao Paulo. From Philip Wagner's page. nt

    Recipe #255079

    2 Reviews |  By Annacia

    This inviting stew comes from a region of Switzerland near the border of Italy. Swiss cooking is among the heartiest in Europe -- and the use of polenta here is very traditional.

    Recipe #263976

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